Skinny Sweet Potato Casserole with Granola Crumble
A big hit this Thanksgiving. Adapted from Cooking Light. Definitely a make again recipe!
Prep Time10 minutesmins
Cook Time1 hourhr12 minutesmins
Total Time1 hourhr22 minutesmins
Servings: 12
Calories: 150
Author: Martha McKinnon | Simple Nourished Living
Ingredients
3poundssweet potatoes
1tablespoonslight brown sugar
2teaspoonsgrated orange rind
¼cupfresh orange juice
1teaspoonturmeric
1teaspoonvanilla extract
½teaspoonkosher salt
2largeegg whites (I substituted 1 whole egg)
5ounceslow-fat evaporated milk
Cooking Spray
1cuppumpkin seed granola (such as Nature's Path)
Instructions
Preheat oven to 350°F.
Prick the sweet potato skins. Bake until tender when pieced with a sharp sharp knife. The time will depend on how large the potatoes are. Mine were small and took about 30 minutes. Large ones may take one hour or more.
Coat a 2-quart baking dish with cooking spray and set aside.
When the baked potatoes are cool enough to handle, peel the skins and place in a large mixing bowl. Add the brown sugar, rind, juice, turmeric, vanilla, salt, egg whites, and milk. Mash the mixture until smooth and then spoon into the prepared baking dish.
Sprinkle granola over the potato mixture.
Bake at 350F degrees for 30 to 40 minutes.
Recipe Notes
Servings: 12Serving Size: ⅔ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Skinny Sweet Potato Casserole with Granola Crumble
Amount Per Serving (2 /3 cup)
Calories 150Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 30g10%
Fiber 4g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.